This Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce is a fantastic vegetarian main course.
Make it for the holidays or dinner parties.
Roast everything on one sheet pan.
Sheryl Julian
You dont need to work very hard to make this vegetarian dish look stunning.
The vegetables are so colorful!
Then rinse and pat dry before cooking.
Sheryl Julian
Its a quick step called degorger in French and it’s worth the extra time you have to wait.
The guests at my table are always delighted.
Taste for seasoning and add salt and pepper, if you like.
Sheryl Julian
Cut the eggplant in half lengthwise.
Youll see liquid coming out of the cuts.
After 30 minutes are up, rinse the eggplant and pat dry with paper towels.
Sheryl Julian
Use the towels to wipe the baking sheet.
About 15 minutes before you rinse the eggplant, preheat the oven to 450F.
Set the eggplant halves on the baking sheet cut sides up.
Sheryl Julian
Brush with 3 tablespoons of the olive oil and sprinkle with cumin.
In a large bowl, combine the red onion, vinegar, and a pinch of salt.
Let them sit for 5 minutes to mellow the onion.
With a large spoon, stir in the remaining 2 tablespoons oil.
Transfer the roasted butternut to a cutting board and cut into 1/2-inch pieces.
Fold the butternut, jalapeno, and parsley into the bowl with the onions.
Taste for seasoning and add more salt and pepper, if you like.
Add the eggplant halves to a plates or a platter, then top with the butternut mixture.
Drizzle with yogurt sauce and serve the remaining sauce separately.
Serve on top ofRice pilaf, if desired.
